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Decided to smoke some cheese despite being hungover again

post #1 of 11
Thread Starter 
Alright I smoked some cheese hungover a few weeks ago so this should be no big deal right? Let's hope so.

Haven't tried the six pounds of sharp cheddar I smoked a few weeks back. Gonna give it a few more weeks. Used maple for that smoke.

Gonna use a maple/cherry combo on today's smoke cause it's what I have.

Today's smoke is:

4 pieces sharp cheddar
2 pieces extra sharp cheddar
2 pieces mild cheddar
2 pieces Gouda
2 ball mozzarella (scored to let some more smoke in)
And some string cheese.

All pieces of cheese are roughly 4oz each.

on the smoker around 5pm.
post #2 of 11
Thread Starter 
I vacu seal the cheese I smoke for a month or more, but I've never done strong cheese. Should I vacu seal that as well? Anybody have any experience with it?
post #3 of 11

Looks good Scott!!!!  Remember to turn your cheese every couple weeks in storage and enjoy.

 

Are you going 4 hrs?

 

Stan

post #4 of 11
Thread Starter 
Thanks Stan! Can't wait to try the jerky at your place next month and to get together at cams soon!

Yeah I forgot about flipping it. I'll have to do that now as it's been two weeks!

Yeah I'm doing 4 hours. I like a heavy smoke flavor on everything so it makes sense. I did a few blocks of sharp cheddar for two hours last week but haven't tried it yet.
post #5 of 11
Thread Starter 
threw some cedar plank salmon and some tilapia foil wraps on the grill for dinner. Nothing special but delicious.
post #6 of 11
Thread Starter 
fish is done so I threw a bacon wrapped filet and some new sausage I bought yesterday on.
post #7 of 11
Thread Starter 
The sausage is a chicken sausage with bacon and pineapple in it. They had samples at the store yesterday and it was lights out! Had to buy it!
post #8 of 11
Thread Starter 
done deal
post #9 of 11
Thread Starter 
cheese is all sealed and ready to rest for about a month.

Had a little issue smoking the cheese to cold and handyman Stan caught my mistake. Had almost the whole 4 hours into the smoke done and ended up smoking it another two hours around 70 degrees instead of the 30-40 I had previously been smoking it at. Hopefully it doesn't turn out to smokey. Ya live ya learn I guess.

So thanks Stan!
post #10 of 11

How fun! And that planked salmon looked perfect!!! When you smoke, you really smoke!!! Great job! Cheers! - Leah

post #11 of 11

that's a lot of cheese cool smoke

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